Order Catering from 18th & Division Cocina in Chicago

Roasted poblano stuffed with Oaxaca cheese, in ranchero sauce, served with cilantro white rice and nopal salad.

Wild mushroom and roasted poblano tacos with melted Oaxaca cheese, served with cilantro white rice and esquites.

Wild mushrooms and roasted poblano with Oaxaca cheese over cilantro rice, with esquites, nopal salad and salsa.

Beer-battered cod tacos with cabbage slaw, chipotle crema and pico de gallo, served with cilantro white rice and nopal salad.

Trompo-marinated al pastor pork with pineapple and charred onion over smoky charro beans and cilantro rice, with esquites and salsa.

Slow-cooked pork carnitas with crispy edges over smoky charro beans and cilantro rice, with esquites and salsa.

Garlicky mashed plantain with chicharrón, filled with stewed chicken.

Braised chicken with sofrito, potatoes, olives and capers, served with arroz con gandules and avocado salad.

Slow-roasted pork shoulder with garlic, oregano and crispy skin, served with arroz con gandules and sweet maduros.

Mesquite-grilled skirt steak over smoky charro beans and cilantro rice, with avocado salad and salsa.

Slow-roasted pork shoulder with garlic, oregano and crispy skin, served with cilantro white rice and tostones with garlic mojo.

Trompo-marinated pork tacos with pineapple and charred onion, served with charro beans and cilantro rice and esquites.

Slow-cooked pork confit tacos with crispy edges and salsa verde, served with charro beans and cilantro rice and esquites.

Sautéed shrimp in a spicy guajillo-chipotle sauce, served with rice, served with cilantro white rice and avocado salad.

Shredded chicken enchiladas in Oaxacan mole negro, topped with sesame and crema, served with charro beans and cilantro rice and esquites.

Chicken thigh in pumpkin-seed mole verde with rice and charro beans, served with charro beans and cilantro rice and nopal salad.

Whole grilled skirt steak with charro beans, rice and grilled cebollitas, served with charro beans and cilantro rice and elote off the cob.

Marinated steak with lettuce, tomato and garlic mayo, pressed between fried green plantains, served with arroz con gandules and avocado salad.

Marinated crispy fried chicken chunks with garlic sauce, served with arroz con gandules and tostones with garlic mojo.

Braised chicken with sofrito, potatoes, olives and capers, served with cilantro white rice and stewed pink beans.

Braised chicken with sofrito, potatoes, olives and capers.

Garlicky mashed plantain with chicharrón, filled with shrimp.

Marinated steak with lettuce, tomato and garlic mayo, pressed between fried green plantains.

Chicken thigh in pumpkin-seed mole verde with rice and charro beans.

Sautéed shrimp in a spicy guajillo-chipotle sauce, served with rice.

Roasted poblano stuffed with Oaxaca cheese, in ranchero sauce.

Shredded chicken enchiladas in Oaxacan mole negro, topped with sesame and crema.

Beer-battered cod tacos with cabbage slaw, chipotle crema and pico de gallo.

Mesquite-grilled skirt steak tacos with onion, cilantro and salsa roja.

Whole grilled skirt steak with charro beans, rice and grilled cebollitas.

Marinated crispy fried chicken chunks with garlic sauce.

Trompo-marinated pork tacos with pineapple and charred onion.

Wild mushroom and roasted poblano tacos with melted Oaxaca cheese.

Slow-cooked pork confit tacos with crispy edges and salsa verde.

Garlicky mashed plantain with chicharrón, filled with stewed chicken.

Slow-roasted pork shoulder with garlic, oregano and crispy skin.

Cream cheese caramel custard with a burnt-sugar top.

Sponge cake soaked in three milks, topped with whipped cream and cinnamon brûlée.

Cinnamon-sugar churros with goat-milk caramel and a dark chocolate dip.

Coconut pudding cups with cinnamon and nutmeg.

Sponge cake soaked in coconut milk with toasted coconut and lime zest.

Coconut caramel custard with a burnt-sugar top.

Avocado, tomato and onion salad with lime and cilantro.

Fluffy white rice with cilantro and olive oil.

Build-your-own tostones with garlic mayo, ají, cheese and guava ketchup.

Stewed pink beans with sofrito and potato, served over rice.

Rice with pigeon peas, sofrito, pork and olives.

Tender cactus paddle salad with tomato, onion, queso fresco and cilantro.

Cup-style charred corn with crema, cotija, lime and chili powder.

Smoky pinto beans with cilantro rice and jalapeño.

Salsa verde

Salsa roja

with crema, pickled red onion and lime.

Golden cornmeal sticks filled with smoked mozzarella, served with a cilantro-lime dip.

Melted Oaxaca and Chihuahua cheese with sautéed mushrooms and warm tortillas.

Melted Oaxaca and Chihuahua cheese with spicy chorizo and warm tortillas.

Mini flautas, empanadas and sopes with a salsa trio and crema.

Lime-cured shrimp with avocado, cucumber and habanero, served with tostadas.

Twice-fried green plantains with garlic-citrus mojo and salsa verde.

Crispy salt-cod fritters with lime and herbs.

Crisp plantain-masa fritters stuffed with seasoned beef.

Hand-mashed Hass avocado with lime and cilantro, served with chips and chicharrones on the side.

Charred corn off the cob with crema, cotija and chili-lime, served with a lime wedge.

Sweet ripe plantains, caramelized and dusted with cinnamon.

Crisp plantain-masa fritters stuffed with crab.

Drop-off hot buffet - choose from the dishes listed below. Classic: 2 mains, 2 sides; Premium: 1 starter, 2 mains, 3 sides, 1 dessert; Signature: 2 starters, 3 mains, 3 sides, 2 de ...